Sauces
Financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
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All dishes:
Meal families
Offal and tripe
Sauteed veal kidneys with vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsDesserts
Apple and rhubarb crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsCheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-hard cow's milk cheese with a washed rind of gray colour.
Ripening : 70 days minimum.
Warm starters
Spinach and ricotta pie
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsPizza, Quiche, Tart and Pie
Zwiebelkuchen
Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.
Rabbit
Braised rabbit
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Off Kilter
United States. Washington.
Soft-ripened cow's milk cheese with a washed rind with beer (Scotch ale).
Sauces
Piquante sauce
White wine with a reduction of shallots, vinegar with chervil, pickles, parsley and demi-glace (reduced veal stock).
> view pairingsCooked meats
Young partridge pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Desserts
Mirabelle plum bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed mushrooms with taramasalata
Taramasalata : specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.
Main meals
Fondue normande
Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.
> view pairingsCold starters
Cervelle de canut
France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.